Peruvian Chicken & Rice with Green Sauce

Why You’ll Love This Recipe

Peruvian Chicken & Rice with Green Sauce, or “Arroz con Pollo,” is a vibrant and flavorful dish that combines tender, marinated chicken with aromatic cilantro rice. The green sauce, made with fresh cilantro, jalapeños, and tangy lime, adds a zesty kick that makes the dish irresistible. Perfect for a hearty family meal or a special dinner, this dish brings bold, fresh flavors to your table.

Ingredients

For the chicken and rice:

• 4 bone-in, skinless chicken thighs
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 2 ½ cups chicken broth
• 1 cup frozen peas
• 1 red bell pepper, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste

For the green sauce:

• 1 cup fresh cilantro
• 1-2 jalapeños (adjust to heat preference)
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• 2 cloves garlic
• ½ teaspoon salt
• ¼ cup water

Directions

1. Heat olive oil in a large skillet or pot over medium heat. Season the chicken thighs with salt, pepper, cumin, and paprika, then brown the chicken on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
2. In the same skillet, add a little more oil if needed, and sauté the onion and garlic until softened, about 3 minutes.
3. Stir in the rice and cook for 2 minutes, allowing it to lightly toast.
4. Add the chicken broth and bring to a boil. Once boiling, reduce the heat to low and return the chicken to the pot. Cover and simmer for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.
5. In a blender or food processor, combine cilantro, jalapeños, lime juice, olive oil, garlic, salt, and water. Blend until smooth to make the green sauce.
6. When the chicken and rice are done, sprinkle with peas and chopped bell pepper. Let it sit, covered, for an additional 5 minutes.
7. Serve the chicken and rice with a generous drizzle of green sauce on top.

Servings and Timing

This recipe serves 4.
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes

Variations

• Add a squeeze of fresh lemon to the green sauce for an extra citrusy zing.
• You can substitute the chicken thighs with chicken breasts for a leaner option.
• For extra flavor, marinate the chicken in the green sauce for 30 minutes before cooking.
• Add corn or carrots to the rice for extra color and texture.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stove with a splash of chicken broth to keep the rice moist.

FAQs

Can I use boneless chicken?
Yes, boneless, skinless chicken thighs or breasts can be used, but make sure to adjust the cooking time accordingly.

What if I don’t like spicy food?
You can reduce or omit the jalapeños from the green sauce for a milder version.

Can I make this dish in advance?
Yes, the chicken and rice can be made ahead and reheated. The green sauce can also be prepared in advance and stored in the fridge.

Can I freeze leftovers?
Yes, this dish freezes well. Store in an airtight container for up to 3 months. Reheat thoroughly before serving.

Conclusion

Peruvian Chicken & Rice with Green Sauce is a comforting and flavorful meal that packs a punch with its bright green sauce and tender chicken. Whether served for a casual dinner or a special occasion, it’s a dish that will impress and satisfy.

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